This year the strawberry crop is huge, sweet and delectable. With all this bounty it’s time to make jam! Here’s how to put summer in a jar using a low sugar Pomona Pectin recipe.
Find strawberries at the peak of ripeness. Avoid fruit that is overly ripe as the jam won’t taste good.
Wash and slice the berries.
I like to use Pomona Pectin as you can have a fresher, healthier jam using much less sugar.
Mix up calcium water then add pectin powder to your sugar. I used four cups berries and two cups sugar for this batch.
Bring mashed strawberries with calcium water to a boil then add sugar and pectin. Stir thoroughly and bring back to a boil. Boil one minute then put in jar.
Put the filled jars in a water bath canner and boil for 10 minutes. Check seals once jars have cooled.
Enjoy!
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